Miracle Flatbread and Psyllium
This is something of a miracle, this bread. Well, I call it a bread, my husband doesn’t!! If you have been steering clear of wheat, gluten, grains or carbs, for that matter, this is the closest thing you will get to bread in a while. I call it miracle bread because it is a miracle that it works out, given the ingredients and the method. I have adapted it from Maria Emmerichs book, The Art of Healthy Eating – Savory, which is really worth getting if you are interested in a grain-free and/or low carb diet. This recipe uses psyllium husk POWDER which I have mentioned in another post, so you will have to grind some down in your Thermomix or coffee grinder. The plain husk does not work. I flavour mine with garlic powder, herbs, sometimes spinach… It is open to variations, I want to try curry powder or fennel next. These can be used as a flatbread, tortilla or even pizza base. I use them to make a chicken & salad wrap or mexican burritos. Let me know what you use yours for!60g coconut flour 2 tabs psyllium husk powder 1/2 teas salt 40g melted butter or coconut oil 1 teas baking powder 250g very hot, almost boiling water garlic powder & herbs (optional) Mix the dry ingredients in the TM for 5 seconds, SP 3. Add the oil & water at once and mix on SP 5 for 8 – 10 seconds. It will turn into a ball and come away from the sides of the bowl very quickly. Make sure it is well mixed. Divide into 3 balls. Roll these balls between 2 sheets of baking paper to a thickness of 5mm. Dry fry in a pan until golden on each side. Give them a little longer than you would think as they can be a bit doughy if undercooked. This recipe makes 3 and can easily be doubled if you want. They are very filling due to the high fibre content. A word on Psyllium Husks. Psyllium as we buy it here in Australia comes in husk form. It is an indigestible and valuable source of soluble dietary fibre used to help relieve constipation and IBS by maintaining regular GI transit. Some recent research is also showing it to be promising in lowering cholesterol and controlling diabetes.Psyllium is also used in gluten-free baking, where ground psyllium seed husks bind moisture and help baked goods less crumbly.
When using psyllium in this capacity, the husks need to be ground down to a powder. Otherwise it will not work.
I grind about a cups worth in my TM for 1 minute on SP 10 with a piece of paper towel stuck between the MC and lid so that the dust does not escape. Please be aware that some people are allergic to psyllium dust.